Light Wheat Sandwich Bread



  • 2 1/2 cups unbleached bread flour
  • 1 1/2 cups whole-wheat flour
  • 1 1/2 tbsp honey
  • 1 1/2 tsp salt
  • 3 tbsp powdered milk
  • 1 1/2 tsp instant yeast
  • 2 tbsp shortening, at room temp
  • 1 1/4 cups water, at room temp 



In stand-mixer bowl, using paddle attachment, stir together flours, honey, salt, powdered milk, and the yeast.  Add the shortening, and water.  Mix on low speed until the ingredients from a ball.  The dough will be soft and supple.  


Change from the paddle attachment to the dough hook and knead on medium speed 6 minutes.  

Sprinkle your work surface with flour and knead for about 10 minutes, you can add a little flour if needed.  The dough should be tacky but not sticky. 

Lightly oil a large bowl and place dough inside, turn the dough to coat with oil then cover with plastic wrap and allow to rise 1 1/2 to 2 hours or until dough has doubled in size.

Remove dough and make a rectangle 5 inches wide and 6-8 inches long.  Working from the short side, roll up the length one section at a time, pinching the crease after every turn.

The loaf will spread as you roll and the final length should be 8-9 inches. Make sure to pinch the final seam closed then roll the dough back and forth so it evens out.

Put the loaf in a lightly oiled pan, make sure the ends of the loaf touch the pan. Spray the top of the dough lightly with oil.  Cover with plastic wrap and allow to rise for 90 minutes.

Preheat oven 350 degrees F and place on the middle rack of oven.

Bake for 25 minutes then rotate the loaf pan 180 degrees and bake 20-30 minutes. The top and sides will be golden brown and the center of the loaf should be 190 degrees F.

Remove from pan and allow to cool 1-2 hours before serving.

Store in plastic wrap or paper bag in a dark, cool place for about 3 days.

If refrigerated the bread will dry out, no one wants that!